食品与发酵工业 >

2023 , Vol. 49 >Issue 22: 334 - 340

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.033549

综述与专题评论

黄花菜保鲜贮藏及后处理加工技术研究进展

  • 武珍珍 ,
  • 洪沙沙 ,
  • 吕虹瑞 ,
  • 朱敏 ,
  • 郭尚
展开
  • (山西农业大学 山西功能食品研究院,山西 太原,030031)
第一作者：博士,助理研究员(郭尚研究员为通信作者,E-mail:gs0351@sohu.com)

收稿日期: 2022-09-06

  修回日期: 2022-10-12

  网络出版日期: 2023-12-25

基金资助

山西省博士毕业生人员来晋工作奖励经费科研项目(SXBYKY2022078);山西省农业科学院科研创新团队专项(YGC2019TD03);山西农业大学博士科研启动项目(2021BQ120)

收起

Research progress in fresh-keeping, storage and post-processing technology of daylily

  • WU Zhenzhen ,
  • HONG Shasha ,
  • LYU Hongrui ,
  • ZHU Min ,
  • GUO Shang
Expand
  • (Shanxi Functional Food Research Institute, Shanxi Agricultural University, Taiyuan 030031, China)

Received date: 2022-09-06

  Revised date: 2022-10-12

  Online published: 2023-12-25

Fold

摘要

黄花菜是我国传统的药食两用蔬菜,具有极高的营养及经济价值,因含有多种活性物质而受到广泛关注。然而,新鲜黄花菜(花蕾)采摘后生命活动仍非常旺盛,极易发生花蕾开放和衰老,出现变黄、失水、萎蔫、甚至腐烂等现象,严重影响营养、风味和商业价值。针对黄花菜相关理论研究极度匮乏,文章对鲜黄花菜保鲜贮藏及后处理加工等技术进行综述,涉及黄花菜三大类保鲜贮藏方法:物理保鲜、化学保鲜以及生物保鲜,其中物理保鲜方法包括低温贮藏、气调贮藏、辐照保鲜。该文剖析了多种保鲜贮藏方法的优缺点差异、应用范围并对不同保鲜功效计算评估结果。同时总结对比黄花菜热处理蒸制、干制、粉碎等后处理加工技术,并且提出将超微粉碎技术应用于黄花菜后处理过程中将会对黄花菜的食用特性、功能特性和理化特性产生多方面的影响。研究结果可在理论上丰富和完善黄花菜采后保鲜贮藏、后处理加工方面的相关理论,在实践上指导黄花菜产业的发展方向,对促进黄花菜资源的高效开发及综合利用具有重要意义。

关键词： 黄花菜; 功能食品; 保鲜; 贮藏; 后处理加工技术

本文引用格式

武珍珍 , 洪沙沙 , 吕虹瑞 , 朱敏 , 郭尚 . 黄花菜保鲜贮藏及后处理加工技术研究进展[J]. 食品与发酵工业, 2023 , 49(22) : 334 -340 . DOI: 10.13995/j.cnki.11-1802/ts.033549

Abstract

Daylily is a traditional Chinese medicine and food vegetables, with high nutritional and economic value, because a variety of active substances have been widely concerned. However, fresh daylily (flower bud) is still very vigorous after picking, easily opening and aging, water loss, wilting, and even rot, seriously affecting nutrition, flavor, and commercial value. In view of the lack of theoretical research on fresh daylily, this paper summarized the fresh daylily storage and post-processing technology, involving three kinds of fresh daylily storage methods, which were physical preservation, chemical preservation, and biological preservation, among which physical preservation methods included low-temperature storage, air conditioning storage, and radiation preservation. By comparing and analyzing the advantages and disadvantages of different preservation methods, the application range and the evaluation conclusions of different preservation effects were drawn. At the same time, the paper summarized and compared the post-processing technologies of daylily, such as heat treatment steaming, drying and grinding, and put forward that the application of ultrafine grinding technology in the post-processing of daylily would have many effects on the edible characteristics, functional characteristics, and physical and chemical characteristics. The results of this study can theoretically enrich and improve the relevant theories of fresh-keeping, storage and post-processing of daylily, and guide the development direction of the daylily industry in practice, which is of great significance to promote the efficient development and comprehensive utilization of daylily resources.

Key words： daylily; functional food; fresh-keeping; storage; post-processing technology

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